I found this in Taste of Home posted by Lorna McFadden. Her recipe stated that you should serve the salmon on top of the spinach, but I prefer to have my spinach on the side. Prep time does not include the time needed to get your grill ready.
1Sprinkle the salmon with 1/4 tsp pepper and 1/8 tsp salt; set aside.
2In a small saucepan, combine the marmalade, cream, soy sauce, ginger and 4 1/2 tsp butter. Bring to a boil. Reduce heat; simmer, uncovered until slightly thickened, about 5 minutes; set aside.
3Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place the salmon skin side down on the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 10-12 minutes or until the fish flakes easily with a fork.
4In a large skillet, saute garlic in oil and remaining butter for 1 minute. Add the spinach and remaining salt and pepper. Cook for 4 minutes or until wilted. Divide the spinach among four plates, top each with the salmon. Drizzle with marmalade sauce.